Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Kofta Curry (Meatball curry) served in a red pan with creamy spiced sauce and naan bread

Kofta Curry (Meatball curry)


  • Author: Mounia
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Halal

Description

Kofta Curry (Meatball curry) is a comforting Indian-inspired dish made with juicy beef meatballs simmered in a rich, creamy, spiced tomato sauce. Perfect for weeknights, meal prep, and freezer-friendly dinners.


Ingredients

Scale

Koftas (Meatballs)

  • 1 pound ground beef

  • 1 medium onion, grated

  • 1 large egg

  • 4 tablespoons panko breadcrumbs or 2 tablespoons chickpea flour

  • 2 tablespoons chopped cilantro

  • 1 tablespoon chopped mint or 1 teaspoon dried mint

  • 1 tablespoon ginger garlic paste

  • 2 teaspoons garam masala or tikka masala

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon turmeric

  • 1 teaspoon paprika

  • 1 teaspoon red pepper flakes or chili powder

  • 1 teaspoon salt

Curry Sauce

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 2 tablespoons ginger garlic paste

  • 1 tablespoon garam masala

  • 1 teaspoon chili powder or paprika

  • 1 teaspoon turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • ¾ teaspoon salt

  • 1 chili pepper, chopped

  • 1 tablespoon tomato paste

  • 1½ cups crushed tomatoes

  • 1 cup whole milk yogurt, whipped

  • 2 tablespoons fenugreek leaves, fresh or dried

  • 1 cup water

  • 2 tablespoons heavy cream (optional)

  • Chopped cilantro for garnish


Instructions

  1. In a mixing bowl, combine all kofta ingredients. Mix and knead for 3–4 minutes until well blended.

  2. Shape into 16 meatballs and place on a foil-lined baking sheet.

  3. Broil on high for 3–5 minutes per side until lightly browned. Set aside.

  4. Heat olive oil in a pot over medium heat. Sauté chopped onions until golden.

  5. Add ginger garlic paste and cook for 2 minutes. Stir in spices and salt.

  6. Add chili pepper and tomato paste. Cook 2 minutes.

  7. Stir in crushed tomatoes and simmer briefly.

  8. Lower heat and slowly stir in whipped yogurt until smooth.

  9. Add fenugreek leaves and water. Simmer 20 minutes until thickened.

  10. Add koftas to the sauce. Simmer 10–15 minutes until fully cooked.

  11. Garnish with cilantro and drizzle cream if desired. Serve warm.

Notes

Broil meatballs quickly to prevent dryness.

Chickpea flour makes this recipe gluten-free.

Sauce can be blended for a smoother texture.

Freezes well for up to 3 months.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop + Broil
  • Cuisine: Indian

Nutrition

  • Serving Size: 2 koftas with ½ cup curry
  • Calories: 222
  • Sugar: 5 g
  • Sodium: 713 mg
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 13 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 61 mg